OTTUMWA YMCA

611 N Hancock

Ottumwa, IA 52501

641-684-6571

TURKEY SALAD

COOKED TURKEY - 1 QT - LARGE DICE

RED GRAPES - 1 CUP - SLICED IN HALF

GREEN GRAPES - 1 CUP - SLICED IN HALF

ALMONDS - 1 CUP - SLICED

MAYONNAISE - 1 PT

CELERY - 1 CUP - SMALL DICE

GREEN ONIONS - 1/2 CUP - CHOP FINE

AFTER GRAPES AND CELERY ARE CUT, DRY ON PAPER TOWEL. COMBINE ALL INGREDIENTS AND KEEP COLD.

PASTA SALAD

BOW TIE PASTA - 1 POUND - RAW

SUNDRIED TOMATOES - 10 OZ. - SLICE THIN

PEA PODS - 8 OZ. - FRESH

YELLOW PEPPER - 1/2 - SLICE THIN

TOMATO SUNDRIED BASIL DRESSING - 1 PT

COOK PASTA FOLLOWING PACKAGE DIRECTIONS. RINSE PASTA AFTER COOKING AND DRAIN FOR AT LEAST 30 MINUTES. SAUTE FRESH PEA PODS IN SKILLET WITH A LITTLE OIL, SALT, PEPPER AMD THYME FOR JUST 1 MINUTE. PLACE PEA PODS ON COOKIE SHEET AND PLACE IN COOLER TO STOP COOKING. TOSS AL INGREDIENTS TOGETHER. BEST TO SET OVER NIGHT.

SPINACH/STRAWBERRY SALAD

FRESH SPINACH - 1 POUND - CLEANED

STRAWBERRIES - 1 QUART - SLICED THIN

RED RASBERRY VINAIGRETTE - 1 PT

TOSS ALL INGREDIENTS TOGETHER JUST BEFORE SERVICE.